WILD RICE WITH CHERRIES
Provided by Claire Robinson
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a large saucepan, add the stock, wild rice and salt and pepper, to taste. Bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes. Cover and simmer, stirring occasionally, until the rice is tender and is beginning to split, about 30 to 40 minutes. Drain of any excess liquid and fold in the cherries, nuts and parsley. Taste for seasoning and adjust if necessary. Transfer the rice to a serving bowl and serve.
BLACK RICE, CORN AND CRANBERRIES
This recipe came to us from Nava Atlas, the author of "Vegan Holiday Kitchen: More than 200 Delicious, Festive Recipes for Special Occasions." "The first time I came up with this recipe, I thought I'd better cut the recipe in half so my family of four wouldn't be eating it for the rest of the week. What a mistake-we tore through it in no time. While it's a festive eyeful, it's too good to save for only special occasions, and too simple not to make for everyday meals."
Provided by Tara Parker-Pope
Time 45m
Yield 8 servings
Number Of Ingredients 13
Steps:
- If using black rice, combine in a saucepan with 2 cups water. Bring to a rapid simmer, then lower the heat, cover, and simmer gently until the water is absorbed, about 30 minutes. If you'd like a more tender grain, add 1/2 cup additional water and cook until absorbed. If using wild rice, combine with 3 cups of water and cook as directed above.
- Just before the rice is done, heat half the oil in a large skillet. Add the garlic and sauté over low heat until golden. Add the scallions and corn kernels and sauté just until warmed through.
- Transfer the cooked rice to the skillet. Turn the heat up to medium-high, then add the lime juice, cilantro, cumin, oregano, thyme, cranberries, and remaining oil. Gently stir the mixture, then season to taste with salt and pepper.
- To serve, transfer to an attractive serving platter and sprinkle the pumpkin seeds over the top.
Nutrition Facts : @context http, Calories 209, UnsaturatedFat 5 grams, Carbohydrate 35 grams, Fat 6 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 206 milligrams, Sugar 6 grams
DRIED CHERRY OR CRANBERRY LOAF
I clipped this recipe from an old issue of Parade Magazine, and they adapted it from a recipe originally found in The Tea Pot Cookbook by Steffi Berne. Posted by request. Plan ahead - the cherries need to soak at least three hours or overnight. NOTE: If you prefer, you can use cherry or orange juice instead of using the liqueur.
Provided by HeatherFeather
Categories Quick Breads
Time P1DT45m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 13
Steps:
- Place cherries (or cranberries) in a container with a very tight fitting lid.
- Pour liqueur and hot water over the cherries, seal the lid tightly, and shake to coat cherries well with the liquid.
- Set aside 3 hours or overnight so cherries will absorb the liquid.
- Preheat oven to 350 F (or 325 F for a pan with a black surface).
- Grease a loaf pan and lightly dust with plain dry breadcrumbs, shaking out excess.
- Sift together the flour, baking powder, and the salt.
- In another bowl, cream the butter and the cream cheese until smooth.
- Add the sugars, and the finely grated lemon zest and beat until well combined and pale yellow.
- Beat in eggs, one at a time.
- Add the flour mixture, beating on low speed, just until the flour is combined.
- Stir in the cherries and any liquid still in the soaking container.
- Pour batter into the pan and smooth top with a rubber spatula.
- Bake in the center of the oven for 45-60 minutes- or until a toothpick insterted in the center tests clean, checking as early as 40 minutes into the baking time- if it is getting too brown, cover loosely with foil and continue baking until the toothpick tests done.
- Expect the top of the loaf to crack.
- Let cool in the pan 15 minutes, then remove from pan and set onto a wire rack to cool completely.
- Wrap in plastic and let set overnight before slicing.
- For extra decadence, drizzle a little more liqueur over the crack before wrapping in plastic- don't pour too much or you'll soak the bread.
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